My family loves yellow bean sauce and recently I am able to get the brand that my mother has been using since I was a child. I only remember her using this brand and Yeo’s brand and not any other. She also always used the whole beans and she insisted that it is not actually hard work to roughly chopped the beans and they taste much better.

Now that I am all grown up I have decided there is logic in what she said and so I followed suit since. Today I cooked cod cheeks with yellow beans sauce as both the hubby and daughter are a big fans of fish without bones.

As usual I always said my recipe is a guide so make the dish your own with my TIPs. Enjoy.

TIP – When cooking fish and seafood always incorporate ginger, in slices if you don’t like to eat ginger, so you can easily remove them; julienned and fried crispy if you like to eat them like we do.

TIP – Bring the cleaned cod cheeks out from fridge to room temperature before cooking. Do not overcooked.

TIP – Please add a pinch of sugar to balance the taste.

TIP – Add the red chillies at the last minute, the spring onions and served topped with the earlier fried ginger, shallots, garlic slices and coriander.

TIP – After you added in your cod cheeks, at high heat your cook should be just about 5 minutes to dishing up.

Alright, first question first. Who is old enough to remember this dish? It is normally served during a 10 course wedding or birthday dinner when I was very much younger. Second question is who has recently ate this dish?

I, for one have not eaten it for a long, long time nor have I seen people cooking it. I only remembered this dish because I bought some mustard vegetables to make Kiam Chai Buey the other day but found that I did not have much bones and stuff saved. This meant I have not been eating duck for a long time. kekekekekek I have to rectify that soon. So I have to rack my brain on what to do with the mustard vegetable and this dish of yesteryear popped back into the old grey cells suddenly.

Another reason I decided to cook this is because my hubby do not eat crabs, or so he insisted. I like to have a challenge and I like to think I am the winner today. He lapped up every bit of the sauce. I mean he is just a hair’s breadth short of sucking it up with a straw! It’s like when he said he don’t eat pork belly or prawns then I will mince pork belly with prawns to make crispy beancurd wraps or fried wanton and he would not be able to stop eating. All’s fair in LOVE and WAR in my book – kekekekekekeke

Today I cooked with more sauce because of the hubby, he likes a lot of sauce with his rice. I also made my garlic and crispy shallot rice to go with this dish because I cooked only one dish. I can’t cook another dish or there will be leftovers. Sigh…..now especially in the past year as age has creeped up on us, we are finding it hard to sleep if we have a big dinner. Ah….I missed them days when I can hantam a bowl of Belacan BiHoon, a plate of mee goreng, ice kacang and a tall glass of coke and probably a plate of rojak as well. Nowadays we have to do what I call ‘pace-eating’!

Note – I remembered in the olden days when this dish is served we were given a small container of Chinese black sweet vinegar but today I chose to use Apple Cider Vinegar as I try to find ways to get my family to take this.

Hope you try and enjoy this dish.

My daughter’s god-sister who love this dish wanted to make this but she could not find my recipe which was lost when I lost my old blog.

I promised her that I will do anther one for her. As I have recorded on Facebook this can easily be done.

As for me it is like ABC now. If you cannot or if you are not good in making any other kuih this is the one you sure can make as it is very forgiving. I normally don’t even need a recipe, on a good day when my brain works.

When shopping I will look out for 2 large mooli/daikon/turnip/loh bak or 3 smaller ones. I know when grated they will yield about 2kg thereabout in total.

Then I remember I need 450g of flours in total. Either 100g Wheat starch and 350g rice flours or 330g rice flour and sub 20g corn flour for a softer texture. It is entirely up to you.

This amount will yield 2 tins of 7×7 or 8×8. It is not be all or end all if you do not have the perfect tin.

The beauty of this loh bak cake is you can wrap portions nicely and freeze. It freezes very well.

Read my Tip for ensuring a smooth top with using a cling film.

Note – Use as much as 4 stick of lap cheong or less but you need to cut it small and thin. This is for your easy slicing later.

Note – It is must tastier if you have shallots oil for the tins.

Note – Taste the dough before you distribute to steam, making sure it is salty enough and meet with your taste buds. If not add salt & pepper. The lap cheong releases a sweetness, the dried shrimps the umami taste and I like mine with a touch more freshly ground Sarawak pepper.

Make it your own.